Agidi (Nigerian Cornstarch Swallow) finished dish
Everyday meals · Nigeria

Agidi (Nigerian Cornstarch Swallow)

Agidi, also known as eko among the Yoruba people of Nigeria, is a smooth, firm pudding made from fermented maize starch. Unlike liquid pap, agidi is cooked until thick, moulded into a solid form, and allowed to cool before serving. It is commonly wrapped in leaves or packaged in containers and eaten with bean dishes, stews, moin moin, akara, or soup.

EST. TOTAL TIME30 min
DIFFICULTYEasy
SERVES1

Time and difficulty are editorial estimates; allow extra time for your equipment and experience.

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What you’ll need

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Let’s make it

  1. Step 1

    Gradually mix the water into the corn starch until you get a smooth, lump-free mixture. If desired, add a little sugar to taste.

  2. Step 2

    Transfer the mixture to a pot, and stir continuously over medium-low heat until it thickens to a smooth, custard-like consistency.

  3. Step 3

    Add a little water around the sides of the pot, cover, and simmer for about 10 minutes

  4. Step 4

    Stir well, and test for doneness by placing a small portion in cold water; if it sets firmly after cooling, the agidi is ready.

  5. Step 5

    Transfer the mixture into containers or wrap in leaves, then allow it to cool completely and set before serving.

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